Nora Lindqvist
Co-owner & head baker
Nora learned to bake in her grandmother's kitchen in Göteborg, then spent eight years in bakeries from Portland to Copenhagen. She still shapes every country loaf.
Our story
Bread, the slow way, since 2017.
Harbor & Pine started with two bakers, a borrowed deck oven and an eleven-year-old sourdough starter. It still runs on early mornings and a lot of butter.
The bakers
The people with flour on their sleeves
Elias Moreau
Co-owner & pastry
Elias runs the lamination room and the coffee bar. Ask him about butter temperatures, but only if you have twenty minutes.
Rosa Delgado
Cakes & catering
Rosa designs every celebration cake and plans our catering. She has never met a flower she couldn't pipe.
The process
Thirty-six hours, four steps.
There's no shortcut to a good country loaf. This is what happens before you walk in.
- 2 PM
Mix
Flour from a mill in Skowhegan, water, salt and our starter, Barnacle, who is eleven years old.
- Overnight
Slow ferment
Doughs rest for up to 36 hours in the cold. That's where the flavor and the easy digestion come from.
- 3 AM
Shape
Every loaf is weighed, folded and shaped by hand, then proofed in willow baskets.
- 4:30 AM
Bake
Into a stone deck oven with plenty of steam. Out dark, crackling and cooling by the time you walk in.
What we care about
A neighborhood bakery, run like one.
Local first
Flour, dairy, eggs and fruit from farms within a day's drive whenever we can get them.
Nothing wasted
Day-old bread goes to the Port Alder food pantry every evening. Scraps become croutons and bread pudding.
Fair wages
Bakers start early, so they're paid properly, with health insurance and Mondays off for everyone.
Room for everyone
Gluten-free bakes are made first on a cleaned line. Vegan options are on every shelf, not just one.
“We wanted the kind of place where the person who shaped your bread also hands it to you.”Nora Lindqvist, co-owner